Just because a dish is considered classic doesn't mean it can never change. Instead of using store-bought bread crumbs or cornmeal, try this recipe using Japanese Panko Crumbs.more
pound fish fillets
teaspoon each salt and freshly ground pepper
cups panko or regular bread crumbs
tablespoons olive oil
Lemon wedges, tartar sauce (optional)
Season fish with the salt and pepper. Place flour, beaten eggs and bread crumbs in separate shallow containers. Heat oil in a large skillet over medium-high heat. Dip each fillet in the following order - flour, beaten eggs and bread crumbs. Add fillets to skillet. (Do not overcrowd). Cook, turning once, until fillets are cooked through and golden, about 4 to 5 minutes per side. Drain on paper towels. Serve with lemon wedges and tartar sauce, if desired.